Baked Peach Crisp

This peach crisp features ripe peaches baked with a cinnamon-spiced sugar syrup, topped with a crunchy oat and nut streusel. The dish has a bubbling fruit filling beneath a golden, crumbly topping, offering a balance of soft, juicy fruit and crisp texture.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

4 cups ripe peaches, peeled and sliced about 4-5 peaches
0.5 cup granulated sugar divided, for filling and topping
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 cup old-fashioned rolled oats
0.5 cup all-purpose flour
0.75 cup light brown sugar
0.5 cup unsalted butter, cold and diced
0.5 cup chopped nuts (e.g., pecans or walnuts) optional

Equipment

9-inch baking dish
Mixing bowls
Pastry cutter or forks
Measuring cups and spoons
Spatula

Method

Preheat your oven to 350°F (175°C). In a large bowl, toss the sliced peaches with half of the sugar, cinnamon, and lemon juice until well coated. Pour the mixture into your baking dish, spreading it out evenly.
In a separate bowl, combine the oats, flour, brown sugar, and nuts if using. Add the cold diced butter and use a pastry cutter or two forks to blend the mixture until it resembles coarse crumbs.
Sprinkle the crumb topping evenly over the peaches in the baking dish, covering all the fruit to create an even layer of crunch.
Place the dish in the preheated oven and bake for about 40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Remove the crisp from the oven and let it rest for a few minutes to settle. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Notes

For a gluten-free version, substitute the all-purpose flour with almond meal or gluten-free flour blend. Adjust baking time if using a different size or depth of dish.